Roasted Lentils and Carrots with Marinated Onions Recipe

Ash Tyrrell

Roasted Lentils and Carrots with Marinated Onions Recipe

I recently tried making Roasted Lentils and Carrots with Marinated Onions, and wow—what a flavor explosion! The combination of earthy roasted lentils, sweetly charred carrots, and tangy marinated onions instantly won me over. I loved how simple it was to prep, yet the layers of flavor made it feel like a gourmet meal.

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Prep Time 15

Cook Time 35

Ingredients Method Notes

Ingredients

1 cup French lentils – I prefer these because they hold their shape when roasted. Small brown lentils can work too.
3 medium carrots peeled and sliced – Fresh carrots give a natural sweetness that balances the tangy onions.
1 small red onion thinly sliced – Red onions give color and a mild, sweet flavor; white onions are fine if needed.
2 cups cooked Jasmine rice – I love using Jasmine rice for its fragrance but quinoa or other grains work as well.
2 tablespoons olive oil – Helps roast the lentils and carrots perfectly without drying them out.
1 teaspoon ground coriander – Adds warmth and depth to the roasted vegetables.
1 teaspoon cumin – Enhances the earthy flavor of the lentils.
1 teaspoon garam masala – Optional but it gives a subtle spice kick.
2 cloves garlic minced – Fresh garlic is always better than powdered for aromatic flavor.
1 tablespoon red wine vinegar – Balances the sweetness of carrots; apple cider vinegar works as a substitute.
1 tablespoon maple syrup – Adds a touch of sweetness to the onions.
Juice and zest of 1 lemon – Fresh lemon gives brightness and lifts all the flavors.
2 tablespoons tahini – I prefer good-quality tahini for a creamy nutty flavor without bitterness.
2 tablespoons plain yogurt optional – Adds tang and creaminess; can be omitted for dairy-free.
Fresh parsley and chives chopped – Herbs add freshness and color.
Pinch of salt and pepper – Enhances all flavors.

Method

I started by thinly slicing the red onion and tossing it with lemon juice, vinegar, maple syrup, olive oil, and a pinch of salt. I let it chill in the fridge while preparing the other ingredients. This step softens the onions and gives them a tangy-sweet flavor.
Next, I coated the carrots with olive oil, coriander, cumin, garam masala, and salt. I laid them cut side down on a baking sheet and roasted at 425°F for about 15-18 minutes, flipped, and roasted another 10-15 minutes until slightly charred. This roasting enhances their natural sweetness and adds a caramelized texture.
I drained and dried the lentils, then tossed them with olive oil, garlic, coriander, and salt. I roasted them on a separate tray for 18-20 minutes, tossing halfway through. Roasting makes them crispy on the outside while keeping them tender inside—a texture I absolutely love.
While roasting, I whisked together tahini, yogurt, minced garlic, lemon juice, maple syrup, and chopped chives. I added a bit of water to reach a smooth consistency. This sauce adds creaminess and a subtle garlicky flavor to the dish.
Finally, I combined cooked rice with half of the roasted lentils, parsley, chives, lemon zest, and a drizzle of tahini sauce. I topped it with roasted carrots, the marinated onions, and the remaining lentils. The dish looked vibrant and tasted even better than it looked!

Notes

I always dry lentils thoroughly after rinsing to ensure they roast crispy.
Using fresh lemon juice and zest really brightens the flavors, don’t skip it.
I prefer laying carrots cut side down for better caramelization.
Adjust spices to your taste—sometimes a pinch more cumin or coriander lifts the dish.
I like to assemble in layers for a visually appealing presentation.